Spinach Egg Curry

Ingredients:

Cooking oil: 2 tsp.
Boiled eggs: 4 (How to make perfect hard-boiled eggs)
Spinach: 500 gm
Cumin seeds: 1 tsp.
Mustard seeds: 1/2 tsp.
Onion (chopped finely)
Ginger-garlic paste: 3 tsp.
Coconut milk: 1 cup
Tomato (finely chopped): 2
Salt to taste
Red chili powder: 1 tsp.
Garam masala: 1 tsp.
Mango powder: 1 tsp.
Black pepper: 1/2 tsp.

1. Blanch the spinach and grind to a puree and keep aside.
2. Heat oil and add the cumin seeds and mustard seeds and let them splutter. 
3. Add the chopped onion and fry until it's transparent. 
4. Add the ginger-garlic paste and let cook until the raw smell goes away. 
5. Add the coconut milk and mix well. Let cook for about 5 minutes. 
6. After 5 minutes, add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
7. Add the dry spices: red chili powder, mango powder and garam masala. Mix everything, cover and let cook for another 5 minutes. 
8. Remove the cover and add the spinach puree. Mix well. We don't need to cook more at this stage as the spinach is already cooked in the process of blanching. 
9. Add the boiled eggs (whole or halved) and turn off the flame. Sprinkle black pepper and serve hot! 

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Egg and cucumber salad

This scrambled egg and cucumber salad is absolutely cooling and refreshing idea on a hot summer day. This is my favorite salad and I try to eat this for breakfast on weekends. Prepared with minimal ingredients and no dressing, it flavorful and healthy at the same time.

Ingredients:

Eggs: 2
Cucumber: 1
Cooking oil: 2 tsp.
Milk: 2 tsp.
Salt to taste
Black pepper powder to taste
Lemon: 1/2
Parsley leaves/coriander leaves: a few

1. Heat oil in a pan and break eggs in the pan when the oil is hot. 
2. Stir quickly and as the eggs are cooking, just add the milk and stir well. 
3. Let it cook until it reaches the desired consistency. I don't like runny egg scramble so I let it cook until it's just past the runny stage, and it not dry. 
4. Turn off the flame. 
5. Clean and chop the cucumber in thin slices. Don't peel the skin. Plate the cucumber. 
6. Add the scrambled eggs on the side. 
7. Sprinkle salt and pepper and some lemon juice. 
8. Garnish with finely chopped parsley leaves or coriander leaves. 
9. Enjoy! 

Tabota par Eda - Eggs on tomato

Eggs are a forever favorite in our home and that's why I constantly try to find out new ways to cook eggs to make boredom at bay. That is why, after I had made a special post about How to make the perfect hard boiled eggs which helped many, I posted an array of Egg recipes; specially egg curries.  

Punjabi style quick bhurji was always an instant option in our home. But when I tried this recipe for the first time about an year ago, I have literally stopped preparing our basic bhurji as this recipe gave me a different style and gave a total wonderful transformation to the fried eggs. 

This is a Parsi recipe which is a little spicy balanced with a dash of sugar and the use of Parsi Dhansak Masala. 

I found this wonderful recipe on a website and this is the original recipe link: http://kenzyskitchenkorner.blogspot.se/2014/05/tabota-par-eda-eggs-on-tomato.html

I have not covered and cooked  like in the recipe but did it a little my way and I've lost count how many times I've tried this recipe now. I had even prepared this for my non-Indian guest and she simply loved it ! 

Here's the simple recipe:

Ingredients:

Eggs: 4

Cooking oil: 3 tsp.

Onion (finely chopped): 1

Green chilli (finely chopped): 1

Cinnamon stick: 1 inch

Ginger-garlic paste: 3 tsp. (I use grated ginger and garlic)

Turmeric powder: 1/4 tsp.

Red chilli powder: 1/2 tsp.

Cumin powder: 1/4 tsp.

Coriander powder: 1/4 tsp. 

Salt to taste

Parsi Dhansak Masala: 1 tsp. 

Tomato (chopped): 1 big

Coriander leaves: a handful

Sugar: 2 tsp.

1. Heat oil and add the cinnamon stick and immediately add the green chili. Let fry for a bit and add the onions. Let them fry until they are slightly brown. 
2. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. 
3. Add the dry spices at this point: red chili powder, turmeric powder, cumin powder, coriander powder and Dhansak masala. 
4. Mix well and add the chopped tomato. Sprinkle salt and mix well. Let cook until the tomatoes are almost soft and mushy. 
5. Add the chopped coriander leaves and the sugar. Mix everything well and let cook for another 2 minutes. 
6. Break the eggs and add the this masala. Mix well and let cook. Turn off the flame and serve hot with chappati and raita for a complete easy and quick meal. 

And here are the pictures from the lunch I prepared for my non-Indian guest in April this year where I had prepared this with Butter Chicken, plain rice, salad, mint-coriander chutney and chappati: 

Mint Egg Salad

Well, I must admit that I have never been a fan of salads. But I guess this is how it's always supposed to be. Life happens, we grow up and start loving salads (okay, not really loving but begin to be attracted towards salads, developing a relationship of sorts). I had never imagined that I could be eating salad for a main course !!

But well, what's the best time for eating just salads for lunch: cooling, refreshing salads other than hot summer days. This is the healthy salad I had for lunch with a glass of spiced buttermilk and trust me, I felt full and light, both at the same time.

Ingredients:

Boiled eggs: 2 How to make perfect hard boiled eggs
Green lettuce
Baby carrots: a few
Round red radish: 4-5
Cucumber (sliced in rounds): 1
Red cabbage
Mint leaves: a handful
Parsley leaves: a few for garnish
Rock salt to taste
Black pepper to taste
Lemon juice to taste

1. Peel and halve the boiled eggs and place in a wide dish in which you will make the salad. 
2. Wash well the green lettuce and the red cabbage, chop and add to the dish.
3. Peel and wash the baby carrots, remove the tops and tails (if required) and add.
4. Add the cucumber and red radish. Add the mint leaves (I add whole so the whole salad has the wonderful minty flavor, but you can add chopped if required).
5. Garnish with parsley leaves (or any other greens) and grate one carrot above the salad. Add salt, pepper and lemon juice. Toss and enjoy !!

100 Indian recipes for chappati and rice

It has always been a challenge for me to decide on "what to cook today".. phew !! I try not to eat out, not to heat up frozen meals, not to eat canned food. The biggest challenge that comes is always deciding the menu. Also, eating at home everyday the same kind of food can get boring as well, no matter how healthy and economical it is. So I try to come up with various versions of the same ingredients by making twists and changing the curry base or the spices base to present new flavors which do not get boring and monotonous but a new dish every time (not really every time but well...) So today I'm sharing 100 different types of dishes (vegetarian and non-vegetarian) you can prepare and serve with simple chappati/paratha or plain rice.

VEGETARIAN DISHES:

STIR FRIES AND DRY VEGETABLES: 

Aaloo Baingan Korma

Aaloo Methi
Achaari Tomato Masala (can also be used as a base for different curries)

Bharwan Bhindi

Bhindi Masala

Capsicum Tomato Masala

Corn Capsicum

Fried Eggplant masala

Hariyali Corn
Jeera Aaloo
Matar Do pyaaza
Mix vegetable fry
Navratan Korma
Plum Tomato Fry (can also be used as a base for different curries)
Pudina Lauki masala
Punjabi Tomato Fry (can also be used as a base for different curries)
Vegetable Jalfrezi
White corny spinach

CURRIES AND VEGETABLES:

Aaloo Matar Subzi
Aaloo Tamatar Subzi
Achaari Baingan Kadhi
Achaari Paneer Masala
Baby onion ka salan
Black Eyed beans curry
Bottle gourd (lauki subzi)
Instant Arugula Kadhi
Kaju Curry Korma
Kashmiri Rajma (No onion-garlic)
Mirch Ka Salan
Nawabi Rajma Masala
Paneer Makhani
Peas Masala Kurma
Pindi Chhole
Punjabi Dum aaloo
Punjabi Kadhi with pakoda
Punjabi Rajma Masala
Quick Chhole Masala
Stuffed capsicum tomato fry
Stuffed Paneer capsicum
Stuffed Tomato
Tamatar Ka Salan


DALS:

Beetroot Dal

Chana Dal

Dal Bukhara

Dal fry with a twist

Dal Makhni: The royal taste of Punjab

Hot and Spicy Sambhar 

Lauki-Chana Dal

Lehsuni Dal Tadka

Mint Dal Fry

Mix dal: Moong, moth and chana

Nepali Daal

Panchmel Dal with baati (Rajasthani delight)

Punjabi Dal fry

Shahdani Dal

Spinach Dal

Sprouted Dal with Spinach

Urad Dal

NON VEGETARIAN DISHES

EGG RECIPES: 

Achaari Egg Curry

Egg Curry

Egg Curry in Coconut Milk

Egg Rezala

Fried Egg Curry

Goan Egg curry

Goan Egg Vindaloo

Green Egg Curry

Maharshtrian Style Egg Curry

Roasted egg pulusu

Rustic Egg Curry (Dhaba Style)

CHICKEN RECIPES:

Amritsari Murg Makhani

Beetroot Chicken

Butter Chicken

Chicken Achaari

Chicken Cafreal

Chicken Curry Masala

Dahi masala kadhai chicken

Dhaba Style Chicken Curry

Green Walnut Chicken Curry

Herbal Chicken

Himachali Tawa Murg

Kashmiri Chicken Curry

Kodi Kura (Andhra Style Chicken Curry)

Mint Chicken Korma

Olive Green Chicken

Orange Chicken

Red Chicken

Simple Chicken Cury

Sri Lankan Chicken Curry

Thai Chicken Curry

FISH RECIPES:

Achaari Fish Masala

Fish Curry in Mustard Sauce

Fish Molee

Green Meen Kuzhambhu

Lehsuni Fish Curry

Meen Vindaloo

Mint Fish Curry

Nepali Meen Peera (Fish curry in Coconut)

Red Fish Curry

Rustic Salmon Curry

Saffron Fish Curry

I hope you loved this post and found it useful. Please do leave your feedback and a comment in the comments section below as it really motivates me. Do join my Facebook Page for regular recipe updates. 

Maharashtrian Style Egg-curry

Ingredients:

Boiled eggs: 4 (to see how to boil prefect eggs, click on THIS LINK)
Dried red chilli: 1
Cinnamon stick: 1 inch
Cumin seeds: 1 tsp.
Coriander seeds: 1 tsp.
Green cardamom: 1
Cloves: 2
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (crushed): 3 cloves
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Desiccated coconut: 3 tsp.
Kasoori methi: 1 tsp.

1.  Dry roast the spices: dried red chilli, cinnamon, cumin seeds, coriander seeds, cardamom seeds and cover, cloves. Cool and grind to a fine powder. Keep aside.
2. Heat oil and add asafoetida and temper the mustard seeds. Add the onions and let cook until they are transparent. 
3. Add the garlic and fry for about a minute. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are completely soft. 
4. Add the ground spice powder we prepared in step 1. and add the red chilli powder and garam masala. Mix well and add the coconut. Add a cup of water and mix well. 
5. Cover and let cook on medium flame for about 10-12 minutes. Remove cover and give a good stir. Add the boiled eggs (you can halve them if you like, just as I did). Sprinkle the kasoori methi and mix well. Turn off the flame and cover. Serve after 10 minutes. 

Achaari egg curry

The Valentine's weekend and hubby's birthday the next day.. !! Well, had nothing special planned for the whole weekend as we both are busy at our respective work for the whole of February, and had planned to celebrate later, but this never means I could not cook some nice recipes for the weekend to make his day special, if not very elaborate.. So decided on making this Achaari Egg Curry and the fragrance of the masalas being fried and the wonderful pickley (achaari) aroma filling the house bought hubby rushing to the kitchen with a song "Tumne bulaya (bhi nahin) aur hum chale aaye.." !! So here's sharing my recipe of this dish which did wonders in my kitchen..

Ingredients:

Eggs (boiled): 4 (See here how to boil eggs:  How to make perfect hard-boiled eggs)
Dried red chilli: 2
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Green chilli (chopped): 1
Pickle masala from any pickle: 1/2 tsp.
Yoghurt: 1/4 cup
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.

1. Add the whole spices: dried red chilli, fennel, coriander, fenugreek, cloves, bay leaf and 1/2 tsp. mustard seeds to a grinder and grind to a coarse powder.
2. Peel the boiled eggs and make cross on them as shown in the picture, being careful not to cut the egg all the way. Make cross-slits on all the eggs.
3. Very carefully take one egg and fill in the masala powder inside and then roll over the egg in the powdered masala. Keep aside. Repeat for all eggs. 
   
4. Heat 1 tsp. oil in a pan on medium flame and add the prepared eggs one by one. Fry them on all the sides for about 5 minutes, being careful the powdered masala does not come out of the eggs. Remove and keep aside. 
   
5. Now heat the remaining oil and splutter remaining 1/2 tsp. mustard seeds. Add the onions and fry until they start becoming brown. 
6. Add the ginger-garlic paste and fry until the raw smell goes away. Add tomato and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy.  
7. Add the pickle masala for the achaari flavour. Add red chilli powder and turmeric and mix everything well. Let cook for about 2 minutes.
8. Add the yoghurt and mix well. After a minute, add 2 cups of water and cover. Let the masala cook on medium flame for about 10 minutes. 
9. Remove cover, add the prepared eggs and mix well. Cook for 2 more minutes and turn off the flame. Cover again and leave for 10 minutes for the flavours to get infused with the eggs. Remove cover and serve hot !! I served with laccha paratha. See laccha paratha recipe: Laccha paratha (whole wheat).

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

Egg Rezala

Ingredients:

Boiled Eggs: 4
Onion (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Salt to taste
Sugar: 1 tsp.
Coriander seeds: 1/2 tsp.
Cardamom: 2
Cinnamon: 1 inch
Bay leaf: 1
Cloves: 2
Black peppercorns: 1/4 tsp.
Dried red chilli: 1
Cooking oil: 2 tsp.
Yoghurt: 1/2 cup
Red chilli powder: to taste

1. Add the onion, ginger, garlic, yoghurt, salt, sugar and coriander seeds to a blender and make a fine paste. Keep aside.
2. Heat oil and add the whole masala: cardamom, cinnamon, bay leaf, peppercorns, cloves, red chilli. Let them splutter and fry for half a minute.
3. Add the prepared paste and mix well. Add red chilli powder and mix everything well. Let cook on medium flame for 10-12 minutes until it is cooked and the masala starts leaving oil on the sides. This step is very important as if you skip this step, the curry will taste bitter. 
4. Add half a cup water and cover, cook on medium flame for another 10 minutes until a nice curry is formed. Remove cover and add the boiled eggs. Mix and cook for 2-3 minutes.
5. Cover and turn off the flame. Keep covered for 10 minutes to incorporate the flavours completely. Remove cover and serve hot !!   

Goan Egg Vindaloo

Vindaloo is usually made with beef or pork, but in our family we don't eat either of this, so I made this Goan Vindaloo with eggs and it turned out to be wonderful.

Ingredients:

Boiled eggs: 4

Cooking oil: 3 tsp.

Cumin seeds: 1/2 tsp.

Cinnamon stick: 1/2 inch

Onion (chopped): 1

Ginger-garlic paste: 2 tsp.

Green chilli (chopped): 1

Red chilli powder: 1/2 tsp.

Salt to taste

Tomato puree of one tomato

Lemon juice: 1 tsp.

Sugar: 1 tsp.

Garam masala: 1 tsp.

1. Heat oil and crackle cumin seeds. Add the cinnamon and add chopped onions after a few seconds. Add the ginger-garlic paste when the onions are transparent and sauté for a while.
2. Add the tomato puree and green chillis. Add salt, red chilli powder, garam masala and mix everything well. Let cook for about 5-7 minutes.
3. Add the lemon juice and sugar and stir. Add half a cup of water to the pan and cover. Let cook on medium flame for 10 minutes. Remove cover and add boiled eggs, stir well and turn off the flame. Serve hot !!

Roasted Egg Pulusu

Ingredients:

Boiled eggs: 4
Cooking oil: 5 tsp.
Mustard seeds: 1 tsp.
Garlic (grated): 4 cloves
Red chilli powder: 1 tsp.
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: a few
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tamarind: 1 tsp.

1. Heat 3 tsp. oil in a pan and add half the mustard seeds. When they crackle, add the garlic and mix well.
2. After half a minute, add the halved eggs to the pan. Sprinkle 1/2 tsp. red chilli powder and garam masala on the halved eggs. Let fry the eggs with garlic and the masala on a very low flame for about 15 minutes. 
3. By the time, we prepare the curry. Heat the remaining oil in another pan and add the other half of mustard seeds, cumin seeds and fenugreek seeds. When they crackle, add the curry leaves and stir for a bit.
4. Add the chopped onions and fry until they are transparent. Add green chilli and tomato and add salt. Mix well and let cook until the tomatoes are soft and mushy.
5. Add coriander powder, cumin powder, turmeric powder and the remaining red chilli powder and mix well. Let cook for another minute.
6. Add tamarind and mix well and again cook for half a minute. By this time the eggs are fried too with a nice aroma and flavour of garlic clinging to them. Add the lemon juice to the pan where the eggs are being fried and give a good stir and turn off the flame. 
7. Add these fried eggs to the prepared masala and stir. Turn off the flame and cover for 5 minutes. Remove cover and serve hot !!

Goan Egg Curry

Ingredients:

Boiled Eggs: 4
Dessicated coconut: 3 tsp.
Tamarind: 1 tsp.
Turmeric powder: 1/2 tsp.
Garlic: 5 cloves, chopped
Whole red chilli: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.

1. Make a paste of coconut, tamarind, turmeric powder, 3 cloves garlic and the whole red chilli in a mixer and keep aside.
2. Peel the boiled eggs and make small cuts on the eggs and keep them aside.
3. Heat oil and add chopped onions and fry until they become transparent. Add the remaining garlic and mix and fry for about a minute.
4. Add the chopped tomato and salt. Let cook until the tomatoes are soft and mushy. Add coriander and cumin powder and mix well. Let cook for a minute.
5. Add the ground paste and mix well, let cook for another minute. Add a cup of water and cover. Let cook on medium flame for 10 minutes. 
6. Remove cover and add the boiled and peeled eggs. Mix well and cook for another 2 minutes. Turn off the flame and cover for another 10 minutes. Remove cover and serve hot.